What the science says
Antibacterial, fungicide and antioxidant. These properties of vinegar have always been known, but can it also be claimed to have benefits for our health? It’s a tricky question and we felt we needed clarification. So we asked one of the top firms in the sector, the Nutrition Foundation of Italy (NFI), an authoritative no-profit association that monitors and evaluates nutritional research at international level, to collate and analyse the scientific evidence on the topic published in the past 20 years.
What emerged was that numerous studies indicate that the consumption of vinegar, particularly during meals, can have a positive influence on the metabolism, and above all reduce blood sugar levels following the meal.
Other studies point to a connection between the consumption of vinegar and weight control (with reduction of fat and body weight index) and the lipid profile. In particular, according to several studies, apple cider vinegar can contribute to reducing total cholesterol (and especially LDL, the so-called “bad” cholesterol), while at the same time increasing levels of HDL (“good” cholesterol). Although these are preliminary results, in conjunction with other available evidence they allow us to claim that vinegar can potentially have a beneficial effect on our health.